Chicken Shahi Korma

Who says healthy is bland? Spice up your chicken breasts with this recipe from the 2015 Men Who Cook event.

Ingredients

2 lbs. chicken breasts (Rotisserie chicken)

1 2-inch piece ginger

8 cloves garlic

2 tablespoons lemon juice

3 tablespoons olive oil, divided

1 onion, minced

3 tablespoons tomato paste

1 cup half and half

1 1/2 cups Greek yogurt

16 oz paneer, cubed

3/4 cup golden raisins

1/2 cup cashews

1/2 cup chopped cilantro

1 teaspoon salt

Korma Sauce Ingredients

1/2 cup cashews, in pieces

1 cup chicken broth (more to thin the sauce later)

1/4 cup oil

1 tablespoon honey

2 teaspoons garam masala

1 teaspoon cinnamon

1 teaspoon turmeric

1 teaspoon ground coriander

1 teaspoon hot pepper flakes

1 teaspoon black peppercorns

1/2 teaspoon fenugreek seeds

1/2 teaspoon cumin

Directions

Cut the chicken breasts into small cubes.

Puree the ginger, garlic, lemon juice, and 2 tablespoons of olive oil in a food processor, adding a little water if necessary. Pour over the chicken, stir, and refrigerate to marinate while you prep the rest of the recipe.

Puree all the sauce ingredients in a food processor until very smooth. Set aside.

Heat 1 tablespoon oil in a large pot over medium heat. Add the onions and sauté for 5 minutes. Add the chicken and the tomato paste. Sauté until fragrant and browned.

Add the korma sauce base, yogurt, half and half, paneer, raisins, cashews, and salt. Taste and adjust to your liking. Simmer for as long as you can before eating so the flavors can develop. Add extra water or chicken broth the thin out the sauce to your desired consistency since it will thicken up a little bit. Serve with naan.